Chicken and Mushroom Stroganoff (Printable)

Tender chicken and mushrooms simmered in a creamy paprika sauce, served over buttery egg noodles for a comforting meal.

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into thin strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon all-purpose flour

→ Vegetables

05 - 2 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 ounces cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 1/2 cup dry white wine or chicken broth
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup plus 1 tablespoon sour cream
14 - 2 teaspoons Dijon mustard
15 - 1 tablespoon fresh parsley, chopped

→ To Serve

16 - 10.5 ounces egg noodles
17 - Salted water for boiling

# How To Make It:

01 - Season chicken strips with salt and pepper, then toss with flour to coat lightly.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, 4 to 5 minutes. Transfer to a plate.
03 - Add remaining butter to the skillet. Sauté onion for 2 minutes until translucent, then add garlic and mushrooms. Cook, stirring, until mushrooms are browned and liquid has evaporated, about 5 to 6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine, scraping up browned bits. Let reduce by half, about 2 minutes.
05 - Pour in chicken broth and bring to a simmer. Reduce heat to low.
06 - Stir in sour cream and Dijon mustard until smooth and heated through without boiling. Return chicken and collected juices to the pan and simmer gently for 2 to 3 minutes.
07 - Cook egg noodles in salted water according to package instructions. Drain and set aside.
08 - Taste stroganoff and adjust seasoning if needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Tips:

01 -
  • It tastes like you spent all afternoon in the kitchen, but youll be sitting down in under 40 minutes.
  • The creamy paprika sauce clings to every noodle and makes even weeknight cooking feel like an occasion.
  • Youll use one skillet for the whole thing, which means less cleanup and more time to enjoy it.
02 -
  • Never let the sauce boil once youve added the sour cream, or it will curdle and look broken instead of silky.
  • Dont skip deglazing the pan with wine or broth, those caramelized bits are pure flavor and make the sauce taste restaurant quality.
  • Let the mushrooms cook undisturbed for a minute or two before stirring, this helps them brown instead of steam.
03 -
  • Use a wide skillet so the mushrooms have room to brown instead of crowding and steaming.
  • Taste the sauce before adding the chicken back in, this is your last chance to adjust salt, mustard, or acidity.
  • Let the stroganoff rest off the heat for a minute before serving, the flavors settle and the sauce thickens just a bit more.
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